Chickpea salad with lemon dressing

Preparation

1. The night before soak the chickpeas.

2. The next morning, fill the glass with water to the 1-liter mark. Add the bay leaf, season and heat the water by programming 7 minutes, 100º, speed 1, with the beaker on.

3. Meanwhile, wash and drain the chickpeas well and place them in the basket. When the time is up put it into the glass and program 30 minutes, 100º and speed 4.

4. Meanwhile wash the tomatoes and cut them into quarters. Cut the cheese into small cubes and the onion into brunoise.

5. Wash and dry the lemon. Grate half taking only the yellow part. Squeeze only half of the lemon.

6. Wash, dry well and chop the parsley to fill 1 small tablespoon. You can also use frozen parsley.

7. Once the chickpeas are cooked, cool them under running water and drain. Mix them with the cheese, tomatoes and onion. Let cool.

8. During the cooling time we can take the opportunity to make the vinaigrette. To do this, empty the glass of the cooking liquid and without washing it add the two tablespoons of mineral water, the sugar and the lemon zest. Heat for 1 minute, 50º and speed 1.

9. Add two tablespoons of lemon juice, the oil and the chopped parsley. Beat for 15 seconds, at speed 5.

10. Minutes before serving, put a little dressing on top of the salad and give it a few turns so that the ingredients are impregnated.

11. Serve in individual servings or in a large deep bowl with the dressing separately so that everyone can add what they deem appropriate.